Have you ever made something and just KNOWN that it was going to be good? That describes this Pan Bagnat recipe, from Weight Watchers New Complete Cookbook (1998). It's currently sitting in my fridge, because it's supposed to be left over night, and I can't WAIT to eat it tomorrow.
2 very ripe tomatoes, peeled
1 8-oz loaf day-old French or Italian bread--the crustier, the better
1/3 cup shredded part-skim mozzarella cheese
1/4 cup finely chopped flat-leaf parsley
2 scallions (green onions), thinly sliced (white AND green parts)
2 Tbsp white wine vinegar
2 tsp EVOO
Freshly ground pepper and salt to taste.
To peel the tomatoes, cut a small X in the bottom of each tomato skin. Bring a medium saucepan of water to a boil and drop in the tomatoes for 10-15 seconds, just until the skin splits. With a slotted spoon, remove tomatoes to a bowl of cold water. Skins should peel off easily (this is just like blanching/peeling peaches).
Halve each peeled tomato horizontally (around the fattest part--if the part where the stem was is the north pole then you are cutting along the equator). With a spoon, scoop out the seeds and pulp. Dice the tomato shells.
Pull out the soft insides of the bread and tear into pea-sized pieces.
In a medium bowl, combine tomatoes, bread, cheese, parsley, scallions, vinegar, oil, salt, and pepper.
Fill the bread loaf with the tomato mixture (you will have to mush it in). Close the bread and wrap tightly with plastic wrap.
Refrigerate overnight. Just before serving, cut into 4 pieces.
Makes 4 servings, 4 WW pts per serving (222 calories, 6g fat, 3g fiber).
I can't wait for this to be finished! This summer, when tomatoes are ripe, this may become a staple lunch for me (I doubt The Big Geek would view this as a complete meal). As a child I used to get into trouble for using up all the tomatoes making tomato sandwiches--this is the grown-up version of that!
Showing posts with label make ahead. Show all posts
Showing posts with label make ahead. Show all posts
Thursday, January 21, 2010
WW Parmesan Turkey Meatloaf
I'm trying to lose a lot of weight, a few lbs at a time, and so have gotten out my Jenny Craig and WW cookbooks to try some old favorites and some new things. This meatloaf was one of those things. I tossed it together yesterday, but had to leave before eating it. I assume The Big Geek liked it since half of it was gone when I got home. I had some, cold, for lunch today, and I have to say I thought it was really good. It's easy, you can put it together ahead of time, and the leftovers are yummy.
1 Tbsp olive oil
1 onion, chopped
1 1/2 lbs ground turkey
4 slices whole wheat bread, made into fine crumbs (a small food processor is great for this)
1/2 cup fat-free milk
1 egg white (recipe says lightly beaten, but I just tossed it in and it was fine)
3 Tbsp ketchup (I like Heinz Organic b/c it doesn't contain HFCS)
2 Tbsp grated Parmesan cheese
1/2 tsp garlic powder
1/2 tsp dried basil
1/4 tsp dried thyme leaves, crumbled
1/4 tsp freshly ground pepper
Heat the oil in a small nonstick skillet. Add the onions and saute until tender, 4-5 minutes.
Preheat the oven to 350 and spray an 8 x 5 loaf pan with cooking spray.
In a medium bowl, combine all other ingredients. When onion is done, allow to cool slightly (so you don't burn yourself) and mix into turkey mixture.
Shape into a loaf and transfer to loaf pan.
Bake 50-60 minutes or until browned and cooked through. Let stand 10 minutes before slicing.
Yum!
Next time I may chop up some celery and add it in with the onions--but don't tell The Big Geek. :)
As written, the recipe is 4 pts per serving (makes 8 servings): 181 calories, 9 g fat, 1 g fiber.
1 Tbsp olive oil
1 onion, chopped
1 1/2 lbs ground turkey
4 slices whole wheat bread, made into fine crumbs (a small food processor is great for this)
1/2 cup fat-free milk
1 egg white (recipe says lightly beaten, but I just tossed it in and it was fine)
3 Tbsp ketchup (I like Heinz Organic b/c it doesn't contain HFCS)
2 Tbsp grated Parmesan cheese
1/2 tsp garlic powder
1/2 tsp dried basil
1/4 tsp dried thyme leaves, crumbled
1/4 tsp freshly ground pepper
Heat the oil in a small nonstick skillet. Add the onions and saute until tender, 4-5 minutes.
Preheat the oven to 350 and spray an 8 x 5 loaf pan with cooking spray.
In a medium bowl, combine all other ingredients. When onion is done, allow to cool slightly (so you don't burn yourself) and mix into turkey mixture.
Shape into a loaf and transfer to loaf pan.
Bake 50-60 minutes or until browned and cooked through. Let stand 10 minutes before slicing.
Yum!
Next time I may chop up some celery and add it in with the onions--but don't tell The Big Geek. :)
As written, the recipe is 4 pts per serving (makes 8 servings): 181 calories, 9 g fat, 1 g fiber.
Monday, October 5, 2009
Horeseradish Beef Strudel
This was easier than I thought it would be, and you could prepare the filling in advance and toss it together at the last minute. It worked out well for me tonight because I could assemble them while The Big Geek did baths, then put the baby geek to bed while they cooked, and then come out for dinner with The Big and little geeks.
TAKE THE PUFF PASTRY OUT OF THE FREEZER TO THAW about 40 minutes before you start cooking. If you're like me and forget anyhow, you can try what I did and stick it in the microwave for 30 seconds at a time until it seems thawed enough to roll out.
I believe this came from a Rachel Rey magazine.
1 lb baking potatoes, peeled and chopped (about 2-3)
2 Tbsp butter (you could use evoo if you wanted)
1 small-medium onion, chopped
1 lb ground beef
1 cup sour cream (light is fine)
2-3 Tbsp prepared horseradish
salt and pepper
2 sheets frozen puff pastry, thawed
1 large egg, beaten with a splash of water
Preheat the oven to 400. While it's heating, add the potatoes to a large saucepan and add enough salted water to cover. Bring to a boil adn cook until tender, about 15 minutes. Drain, then mash in a large bowl.
While the potatoes are cooking, melt butter (or heat oil) in a skillet over medium heat. Add the onion and cook until translucent. Transfer onions to mashed potatoes (or bowl for potatoes if they aren't done yet). Add the beef to the skillet and cook, breaking it up, over medium-high heat until barely pink, about 5 minutes. Stir the beef, sour cream, and horseradish into the mashed potatoes and onion, season with salt and pepper.
On a floured sheet of parchment paper, roll out 1 sheet puff pastry into an 11 x 15 rectangle. Spread half of the meat mixture in the center, covering 2/3 of the surface and leaving a 1-inch border along the long ends. Fold in the borders on the long ends and, beginning from a short end, roll up to enclose. Or you can do what I did and leave slightly more pastry on the edges, fold the sides up to enclose, and then roll up the ends.
Transfer, seam side down, onto a parchment-paper-lined baking sheet. Brush with the beaten egg. Repeat with remaining ingredients.
Bake until golden brown, about 30 minutes. Let cool for 10 minutes before slicing.
I thought this was pretty good, although it could have used more horseradish for my taste. Next time I may make one (for the small geeks) and then add more horseradish to taste to the rest of the filling to make one for The Big Geek and myself.
The Big Geek dipped his in A-1 (I give up). The little geek ate a few bites and then had salad and leftover mac 'n cheese from lunch. I'm betting the baby geek would have eaten it--we'll find out tomorrow as I've got an entire "strudel" left.
Probably not that healthy, but not awful and very quick/easy.
TAKE THE PUFF PASTRY OUT OF THE FREEZER TO THAW about 40 minutes before you start cooking. If you're like me and forget anyhow, you can try what I did and stick it in the microwave for 30 seconds at a time until it seems thawed enough to roll out.
I believe this came from a Rachel Rey magazine.
1 lb baking potatoes, peeled and chopped (about 2-3)
2 Tbsp butter (you could use evoo if you wanted)
1 small-medium onion, chopped
1 lb ground beef
1 cup sour cream (light is fine)
2-3 Tbsp prepared horseradish
salt and pepper
2 sheets frozen puff pastry, thawed
1 large egg, beaten with a splash of water
Preheat the oven to 400. While it's heating, add the potatoes to a large saucepan and add enough salted water to cover. Bring to a boil adn cook until tender, about 15 minutes. Drain, then mash in a large bowl.
While the potatoes are cooking, melt butter (or heat oil) in a skillet over medium heat. Add the onion and cook until translucent. Transfer onions to mashed potatoes (or bowl for potatoes if they aren't done yet). Add the beef to the skillet and cook, breaking it up, over medium-high heat until barely pink, about 5 minutes. Stir the beef, sour cream, and horseradish into the mashed potatoes and onion, season with salt and pepper.
On a floured sheet of parchment paper, roll out 1 sheet puff pastry into an 11 x 15 rectangle. Spread half of the meat mixture in the center, covering 2/3 of the surface and leaving a 1-inch border along the long ends. Fold in the borders on the long ends and, beginning from a short end, roll up to enclose. Or you can do what I did and leave slightly more pastry on the edges, fold the sides up to enclose, and then roll up the ends.
Transfer, seam side down, onto a parchment-paper-lined baking sheet. Brush with the beaten egg. Repeat with remaining ingredients.
Bake until golden brown, about 30 minutes. Let cool for 10 minutes before slicing.
I thought this was pretty good, although it could have used more horseradish for my taste. Next time I may make one (for the small geeks) and then add more horseradish to taste to the rest of the filling to make one for The Big Geek and myself.
The Big Geek dipped his in A-1 (I give up). The little geek ate a few bites and then had salad and leftover mac 'n cheese from lunch. I'm betting the baby geek would have eaten it--we'll find out tomorrow as I've got an entire "strudel" left.
Probably not that healthy, but not awful and very quick/easy.
Sunday, June 21, 2009
Jerk Chicken
For pretty much every special occasion, the Big Geek wants red meat, and this Father's Day was no exception. Except that he also wanted to make jerk chicken from a recipe he found online, but realized on Saturday afternoon that the chicken was supposed to marinate overnight. So we had steak Saturday and jerk chicken for Father's Day instead.
I have to say that it was worth the wait.
1 tablespoon cracked black peppercorns
3/4 teaspoon grated nutmeg
1 1/2 teaspoons ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons salt
1/4 cup muscovado or dark brown sugar (we used dark brown)
3 to 9 Scotch bonnet or habanero peppers, seeded and chopped (we used 5 habanero)
4 teaspoons minced garlic
1 tablespoon minced ginger
2 bunches scallions, finely chopped (green and white parts)
1/2 cup oil
Zest and juice of 4 limes
1/4 cup white vinegar
1/2 cup dark rum
1 (4- to 6-pound) chicken, cut into 8 pieces (We used some thighs I already had in the freezer, but you can use any chicken you like. I suggest bone-in but skinless. We left the skin on and it was kind of soggy, not crispy, so I'd have preferred the chicken without it.)
Combine all ingredients except chicken in a large bowl. Dip each piece of chicken into the mixture before placing it in a large ziplock (depending on how much chicken you are making, you may need more than one bag). Pour marinade into the bag with the chicken, squeeze out air, and seal bag. Marinate overnight (at least).
Remove chicken from marinade and cook on the grill like you would any other chicken (I never do this part, so I really can't be more specific, but if you know how to grill chicken you should be fine).
Enjoy!
I have to say that it was worth the wait.
1 tablespoon cracked black peppercorns
3/4 teaspoon grated nutmeg
1 1/2 teaspoons ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons salt
1/4 cup muscovado or dark brown sugar (we used dark brown)
3 to 9 Scotch bonnet or habanero peppers, seeded and chopped (we used 5 habanero)
4 teaspoons minced garlic
1 tablespoon minced ginger
2 bunches scallions, finely chopped (green and white parts)
1/2 cup oil
Zest and juice of 4 limes
1/4 cup white vinegar
1/2 cup dark rum
1 (4- to 6-pound) chicken, cut into 8 pieces (We used some thighs I already had in the freezer, but you can use any chicken you like. I suggest bone-in but skinless. We left the skin on and it was kind of soggy, not crispy, so I'd have preferred the chicken without it.)
Combine all ingredients except chicken in a large bowl. Dip each piece of chicken into the mixture before placing it in a large ziplock (depending on how much chicken you are making, you may need more than one bag). Pour marinade into the bag with the chicken, squeeze out air, and seal bag. Marinate overnight (at least).
Remove chicken from marinade and cook on the grill like you would any other chicken (I never do this part, so I really can't be more specific, but if you know how to grill chicken you should be fine).
Enjoy!
Wednesday, May 13, 2009
Asian Pork Tenderloin
This is another easy way to get dinner on the table. If you prepare the marinade after your little geeks are in bed the night before, then all you have to do is remember to put it in the oven about 30 minutes before dinner.
1/3 cup soy sauce
1/4 cup sesame oil
1/3 cup packed light brown sugar
2 Tbsp Worcestershire sauce
2 Tbsp lemon juice
4 garlic cloves, crushed (or minced)
1 Tbsp dry mustard
1 1/2 tsp pepper
1 1/2 to 2 lb pork tenderloin.
Mix together first 8 ingredients in a ziplock bag. Add pork, seal, and let marinate 8 hours or overnight.
Remove pork from marinade, discarding marinade. Place in a foil-lined roasting pan.
Bake at 450 for 25 min. or until a meat thermometer registers 160. Let pork stand 5 min. before serving.
A meat thermometer you can put in the oven, that beeps at the appropriate temperature, is a wonderful thing.
Slice and serve!
1/3 cup soy sauce
1/4 cup sesame oil
1/3 cup packed light brown sugar
2 Tbsp Worcestershire sauce
2 Tbsp lemon juice
4 garlic cloves, crushed (or minced)
1 Tbsp dry mustard
1 1/2 tsp pepper
1 1/2 to 2 lb pork tenderloin.
Mix together first 8 ingredients in a ziplock bag. Add pork, seal, and let marinate 8 hours or overnight.
Remove pork from marinade, discarding marinade. Place in a foil-lined roasting pan.
Bake at 450 for 25 min. or until a meat thermometer registers 160. Let pork stand 5 min. before serving.
A meat thermometer you can put in the oven, that beeps at the appropriate temperature, is a wonderful thing.
Slice and serve!
Buttermilk Chicken
It's been a while. My semester was ending, and I had assignments to complete, and somehow, posting recipes here didn't seem like a good use of my limited time.
However, we have been eating. My sister came to visit, and I managed to pull off some pretty tasty meals in between the pasta and tacos The Big Geek prepared while I was busy studying. This chicken recipe, for example.
I don't make it that often, because it requires such advanced planning and the purchase of buttermilk (you really do need actual buttermilk), which I don't usually keep on hand. However, every time I make it I wonder why we don't have it more often. Seriously, it is the best chicken EVER. You should make it tonight. Or tomorrow. Or even better, in two days, so it has a good long time to sit in the brine.
Grilled Buttermilk Chicken
from Sunset
1 quart Buttermilk
1/2 cup chopped shallots
2 Tbsp chopped garlic (or minced, whatever)
2 Tbsp kosher salt
2 Tbsp sugar
1 Tbsp ground cumin
1 tsp pepper
6 chicken thighs
6 chicken drumsticks
(or whatever bone-in chicken you like. You can leave the skin on or take it off--it's good either way.)
1. In a large bowl, mix buttermilk, shallots, garlic, salt, sugar, cumin, and pepper.
2. Rinse chicken and pat dry. Submerge chicken pieces in buttermilk brine. Cover and chill for at least 4 hours, up to 1 day (I did 2 days because things changed, and it was REALLY good).
3. Lift chicken from brine, discard brine.
4. Lay chicken pieces on a barbecue grill over medium coals or medium heat on a gass grill (you can hold you rhand at grill level only 4-5 seconds); Close lid on gas grill. Cook, turnin frequently, until browned on both sides and no longer pink at the bone (cut to test, 20-30 minutes).
Serve hot or cold.
This is probably my favorite grilled chicken recipe. Make it!
I served it with salad and grilled veggies (cut up some squash, red bell pepper, onion, whatever you have, place it on a metal baking pan sprayed with cooking spray, drizzle with olive oil, sprinkle with sea salt and whatever spices you want, cook at 400 for about 15 minutes). YUM!
However, we have been eating. My sister came to visit, and I managed to pull off some pretty tasty meals in between the pasta and tacos The Big Geek prepared while I was busy studying. This chicken recipe, for example.
I don't make it that often, because it requires such advanced planning and the purchase of buttermilk (you really do need actual buttermilk), which I don't usually keep on hand. However, every time I make it I wonder why we don't have it more often. Seriously, it is the best chicken EVER. You should make it tonight. Or tomorrow. Or even better, in two days, so it has a good long time to sit in the brine.
Grilled Buttermilk Chicken
from Sunset
1 quart Buttermilk
1/2 cup chopped shallots
2 Tbsp chopped garlic (or minced, whatever)
2 Tbsp kosher salt
2 Tbsp sugar
1 Tbsp ground cumin
1 tsp pepper
6 chicken thighs
6 chicken drumsticks
(or whatever bone-in chicken you like. You can leave the skin on or take it off--it's good either way.)
1. In a large bowl, mix buttermilk, shallots, garlic, salt, sugar, cumin, and pepper.
2. Rinse chicken and pat dry. Submerge chicken pieces in buttermilk brine. Cover and chill for at least 4 hours, up to 1 day (I did 2 days because things changed, and it was REALLY good).
3. Lift chicken from brine, discard brine.
4. Lay chicken pieces on a barbecue grill over medium coals or medium heat on a gass grill (you can hold you rhand at grill level only 4-5 seconds); Close lid on gas grill. Cook, turnin frequently, until browned on both sides and no longer pink at the bone (cut to test, 20-30 minutes).
Serve hot or cold.
This is probably my favorite grilled chicken recipe. Make it!
I served it with salad and grilled veggies (cut up some squash, red bell pepper, onion, whatever you have, place it on a metal baking pan sprayed with cooking spray, drizzle with olive oil, sprinkle with sea salt and whatever spices you want, cook at 400 for about 15 minutes). YUM!
Wednesday, April 15, 2009
Three (or Four) for One: Smokey Orange Chicken
I got this recipe from some food network show where the host cooks once and preps a bunch of stuff for 3-4 meals. I've seen the show several times, and it generally works like this: roast chicken of some variety, then a chicken salad (duh--did I need your show to tell me that?), then something else with chicken.
Honestly, this recipe is not my favorite, but I do like the "cook once eat lots" aspect of it. So here you go.
Smokey Orange Chicken:
1 cup orange marmalade
1 Tbsp soy sauce
1 tsp liquid smoke
salt
pepper
a bunch of boneless, skinless chicken breasts (at least 8, or whatever you can fit in the roasting pan)
cooking spray
Heat oven to 400.
Spray roasting pan/baking dish with cooking spray.
Salt/pepper chicken on both sides and place in baking dish.
In bowl, mix marmalade, soy sauce, and liquid smoke.
Pour mixture over chicken.
Bake 30-35 minutes.
Meal 1: Chicken breast with a veggie and a starch of your choice.
Meal 2: Garden Chicken Quesadillas. Slice chicken breast, green onions, zucchini, bell peppers, or whatever else you have (green onions really should be part of this). Place on one half of a flour tortilla. Top with cheese and fold tortilla in half. Heat on skillet on both sides until tortilla is browned and cheese is melted. These are surprisingly yummy for something so simple.
Meal 3: Chicken Enchilada Casserole. Heat some olive oil in a skillet. Add 1 chopped onion and cook until soft, then add 1-2 cloves of minced garlic and cook 30 more seconds. Add 1 1/2 cups shredded (or cut up) chicken and 1 tsp cumin. Cook until heated. In casserole dish, pour 1/4 cup enchilada sauce (I like green, but you can use red, too). Top with corn tortillas (tear them to make them fit if needed). Top with half of chicken mixture and a layer of cheese. Then pour another 1/4 cup enchilada sauce over that and repeat a tortilla, chicken, cheese layer. Top with tortillas, remainder of sauce, and a layer of cheese. Bake at 350 for about 30 minutes or until cheese is melted.
Meal 4: Chicken salad. Do you really need me to tell you how to make a salad? :) I think this particular chicken is good with a vinaigrette dressing (citrus would be good), and some almond slivers and mandarin oranges.
You could also use this chicken in a soup, or in any number of casseroles. Whenever I have chicken that will expire soon, I go ahead and roast it or boil it (sometimes just with salt and pepper), shred it, and freeze it for later use.
Honestly, this recipe is not my favorite, but I do like the "cook once eat lots" aspect of it. So here you go.
Smokey Orange Chicken:
1 cup orange marmalade
1 Tbsp soy sauce
1 tsp liquid smoke
salt
pepper
a bunch of boneless, skinless chicken breasts (at least 8, or whatever you can fit in the roasting pan)
cooking spray
Heat oven to 400.
Spray roasting pan/baking dish with cooking spray.
Salt/pepper chicken on both sides and place in baking dish.
In bowl, mix marmalade, soy sauce, and liquid smoke.
Pour mixture over chicken.
Bake 30-35 minutes.
Meal 1: Chicken breast with a veggie and a starch of your choice.
Meal 2: Garden Chicken Quesadillas. Slice chicken breast, green onions, zucchini, bell peppers, or whatever else you have (green onions really should be part of this). Place on one half of a flour tortilla. Top with cheese and fold tortilla in half. Heat on skillet on both sides until tortilla is browned and cheese is melted. These are surprisingly yummy for something so simple.
Meal 3: Chicken Enchilada Casserole. Heat some olive oil in a skillet. Add 1 chopped onion and cook until soft, then add 1-2 cloves of minced garlic and cook 30 more seconds. Add 1 1/2 cups shredded (or cut up) chicken and 1 tsp cumin. Cook until heated. In casserole dish, pour 1/4 cup enchilada sauce (I like green, but you can use red, too). Top with corn tortillas (tear them to make them fit if needed). Top with half of chicken mixture and a layer of cheese. Then pour another 1/4 cup enchilada sauce over that and repeat a tortilla, chicken, cheese layer. Top with tortillas, remainder of sauce, and a layer of cheese. Bake at 350 for about 30 minutes or until cheese is melted.
Meal 4: Chicken salad. Do you really need me to tell you how to make a salad? :) I think this particular chicken is good with a vinaigrette dressing (citrus would be good), and some almond slivers and mandarin oranges.
You could also use this chicken in a soup, or in any number of casseroles. Whenever I have chicken that will expire soon, I go ahead and roast it or boil it (sometimes just with salt and pepper), shred it, and freeze it for later use.
Friday, April 3, 2009
Garlicky Mexican Chicken with Ancho Peppers and Crispy Polenta
I've had this recipe for a long time and finally got around to making it last night. It was relatively simple, and now that I've made it once I know that I SHOULD have done this during nap-time (or even before), because you could do a lot of it in advance. To clarify, it's not so difficult that I needed to do things during nap, but you can without impacting the result and why not make your life easier by doing things in advance?
from Weight Watchers
1 lb uncooked boneless, skinless chicken breast
1/8 oz cilandro, fresh, plus more for garnish (about 2 sprigs)
4 large garlic cloves, not peeled
2 dried ancho peppers, stems and seeds removed
1/2 cup canned tomato sauce
1/2 tsp ground cumin
1/2 tsp table salt
1/2 cup uncooked cornmeal (aka polenta)
cooking spray
6 medium radishes, red, sliced (optional)
2 medium scallions, sliced (optional)
Place chicken (about 2 breasts) in a single layer in a large nonstick skillet and cover with water. Add cilantro sprigs and 1 clove of unpeeled garlic. Cook chicken breasts over medium heat until no longer pink in center, about 10-15 minutes.
Remove chicken from pan to cool. Pour reserved cooking liquid into a bowl and add ancho peppers. Cover and soak peppers about 10 minutes to soften.
Heat a small skillet over medium heat. Add 3 garlic cloves and roast in pan, turning frequently, until blackened in spots. Remove cloves and allow to cool. When cool enough, peel garlic.
Place peppers, roasted garlic, tomato sauce, and cumin in a blender or food processor and blend until smooth.
Shred chicken.
Note: You could do all of the above in advance.
Place shredded chicken and blended sauce in a medium saucepan and heat through, stirring occasionally. You may want to save some of your shredded chicken without sauce for the little geeks.
To make polenta, bring 2 1/2 cups of water to a boil. Add salt. Then slowly add cornmeal, stirring until smooth, about 6 to 8 minutes.
Coat a 9 x 9-inch pan with cooking spray and pour polenta into pan. Smooth with a spatula and allow polenta to firm up, about 1-2 minutes (or longer if you choose to do this in advance as well).
When polenta is firm (or you are ready to make dinner), cut polenta into 4 slices (I did 6, but you could do 4). Coat a larege nonstick skillet with cooking spray and heat to medium-high. Spray polenta with spray and place in skillet (you may need to do this in batches). Allow polenta to cook for 2-4 minutes, then spray top with cooking spray and flip to cook for 2-4 minutes on the other side.
This was the trickiest part, because I had no clue what I was doing or when to flip the polenta. It got easier by the 2nd batch, and was WAY better by the 3rd batch. Spraying the polenta with cooking spray helped. I think it's just going to take practice.
The Big Geek, apparently, does not like polenta. He thinks it has a weird texture, and I don't know how to get it crispier for him. I thought it was good, though, and the little geek liked her "corn mashed potatoes."
I topped it with Monterey Jack, but it didn't need it (when I had seconds I forgot about the cheese).
I hear you can buy pre-made polenta at the grocery store and then just slice and cook it. However, since cooking polenta basically involves boiling water, I'm not sure why you'd do that. . .
Quick, yummy, and easy to prep in advance--that's what I call my kind of meal!
from Weight Watchers
1 lb uncooked boneless, skinless chicken breast
1/8 oz cilandro, fresh, plus more for garnish (about 2 sprigs)
4 large garlic cloves, not peeled
2 dried ancho peppers, stems and seeds removed
1/2 cup canned tomato sauce
1/2 tsp ground cumin
1/2 tsp table salt
1/2 cup uncooked cornmeal (aka polenta)
cooking spray
6 medium radishes, red, sliced (optional)
2 medium scallions, sliced (optional)
Place chicken (about 2 breasts) in a single layer in a large nonstick skillet and cover with water. Add cilantro sprigs and 1 clove of unpeeled garlic. Cook chicken breasts over medium heat until no longer pink in center, about 10-15 minutes.
Remove chicken from pan to cool. Pour reserved cooking liquid into a bowl and add ancho peppers. Cover and soak peppers about 10 minutes to soften.
Heat a small skillet over medium heat. Add 3 garlic cloves and roast in pan, turning frequently, until blackened in spots. Remove cloves and allow to cool. When cool enough, peel garlic.
Place peppers, roasted garlic, tomato sauce, and cumin in a blender or food processor and blend until smooth.
Shred chicken.
Note: You could do all of the above in advance.
Place shredded chicken and blended sauce in a medium saucepan and heat through, stirring occasionally. You may want to save some of your shredded chicken without sauce for the little geeks.
To make polenta, bring 2 1/2 cups of water to a boil. Add salt. Then slowly add cornmeal, stirring until smooth, about 6 to 8 minutes.
Coat a 9 x 9-inch pan with cooking spray and pour polenta into pan. Smooth with a spatula and allow polenta to firm up, about 1-2 minutes (or longer if you choose to do this in advance as well).
When polenta is firm (or you are ready to make dinner), cut polenta into 4 slices (I did 6, but you could do 4). Coat a larege nonstick skillet with cooking spray and heat to medium-high. Spray polenta with spray and place in skillet (you may need to do this in batches). Allow polenta to cook for 2-4 minutes, then spray top with cooking spray and flip to cook for 2-4 minutes on the other side.
This was the trickiest part, because I had no clue what I was doing or when to flip the polenta. It got easier by the 2nd batch, and was WAY better by the 3rd batch. Spraying the polenta with cooking spray helped. I think it's just going to take practice.
The Big Geek, apparently, does not like polenta. He thinks it has a weird texture, and I don't know how to get it crispier for him. I thought it was good, though, and the little geek liked her "corn mashed potatoes."
I topped it with Monterey Jack, but it didn't need it (when I had seconds I forgot about the cheese).
I hear you can buy pre-made polenta at the grocery store and then just slice and cook it. However, since cooking polenta basically involves boiling water, I'm not sure why you'd do that. . .
Quick, yummy, and easy to prep in advance--that's what I call my kind of meal!
Sunday, February 1, 2009
Mediterranean Spinach Strata
Because of THE COLD, I wanted to cram some nutrients into my family at breakfast. This strata proved to be the perfect way. I love stratas because you can prep them the night before, after the little geeks have gone to bed, and then just pop them in the oven in the morning.
2 8-oz (or 1 16-oz) loaves French bread baguettes (I used whole wheat), cut into 1-inch slices (if you are lucky they will do this for you at the store).
1 cup chopped onion
4 garlic cloves, minced
1 8-oz package sliced mushrooms (optional)
1 Tbsp all-purpose flour
2 7-oz bags baby spinach
1/2 tsp black pepper, divided
1/2 tsp salt, divided
3 cups thinly sliced plum tomatoes (about 1 lb)
1 (4 oz) package crumbled feta cheese
3/4 cup grated Asiago cheese, divided
3 cups fat-free milk
2 Tbsp Dijon mustard
1 1/2 tsp dried oregano
5 large eggs, lightly beaten
4 large egg whites, lightly beaten
Preheat oven to 35o. Arrange bread slices in a single layer on a baking sheet. Bake at 350 for 12 minutes (or until lightly browned).
Heat a large nonstick skillet coated with cooking spray. Add onion, garlic, mushrooms (if included), and saute 5 minutes until tender. Sprinkle flour over mixture and cook 1 minute, stirring constantly. Add half the spinach and cook until it wilts. Add the other half, cook until it wilts (you could do this all at once if your skillet was large enough). Stirl in 1/4 tsp salt and 1/4 tsp pepper.
Place half the toasted bread slices in the bottom of a 13 x 9 bakign dish coated with cooking spray. Spread spinach mixture evently over the bread. Top with tomato slices. Sprinkle feta and half of Asiago cheese. Top with remaining bread.
Combine 1/4 tsp salt, 1/4 tsp pepper, milk, mustard, oregano, and eggs/egg whites in a bowl with a whisk. Pour over bread, then sprinkle with remaining Asiago cheese. Cover and chill overnight (8 hours at least).
Prehead oven to 350. Uncover strata and bake at 350 for 40 minutes or until lightly browned and set. Serve warm.
I thought this had a little bit too much spinach, so I'd probably use about 1/2 a bag less in the future. I also might up the Dijon mustard, but that may just be me. The Big Geek thinks it needs ham. Maybe some bacon, and then use cheddar instead of feta, and it would be kind of like a blt. . .
2 8-oz (or 1 16-oz) loaves French bread baguettes (I used whole wheat), cut into 1-inch slices (if you are lucky they will do this for you at the store).
1 cup chopped onion
4 garlic cloves, minced
1 8-oz package sliced mushrooms (optional)
1 Tbsp all-purpose flour
2 7-oz bags baby spinach
1/2 tsp black pepper, divided
1/2 tsp salt, divided
3 cups thinly sliced plum tomatoes (about 1 lb)
1 (4 oz) package crumbled feta cheese
3/4 cup grated Asiago cheese, divided
3 cups fat-free milk
2 Tbsp Dijon mustard
1 1/2 tsp dried oregano
5 large eggs, lightly beaten
4 large egg whites, lightly beaten
Preheat oven to 35o. Arrange bread slices in a single layer on a baking sheet. Bake at 350 for 12 minutes (or until lightly browned).
Heat a large nonstick skillet coated with cooking spray. Add onion, garlic, mushrooms (if included), and saute 5 minutes until tender. Sprinkle flour over mixture and cook 1 minute, stirring constantly. Add half the spinach and cook until it wilts. Add the other half, cook until it wilts (you could do this all at once if your skillet was large enough). Stirl in 1/4 tsp salt and 1/4 tsp pepper.
Place half the toasted bread slices in the bottom of a 13 x 9 bakign dish coated with cooking spray. Spread spinach mixture evently over the bread. Top with tomato slices. Sprinkle feta and half of Asiago cheese. Top with remaining bread.
Combine 1/4 tsp salt, 1/4 tsp pepper, milk, mustard, oregano, and eggs/egg whites in a bowl with a whisk. Pour over bread, then sprinkle with remaining Asiago cheese. Cover and chill overnight (8 hours at least).
Prehead oven to 350. Uncover strata and bake at 350 for 40 minutes or until lightly browned and set. Serve warm.
I thought this had a little bit too much spinach, so I'd probably use about 1/2 a bag less in the future. I also might up the Dijon mustard, but that may just be me. The Big Geek thinks it needs ham. Maybe some bacon, and then use cheddar instead of feta, and it would be kind of like a blt. . .
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